(1) Sauté the peppers, onions and garlic in one stick of butter and cayene until nearly soft. Add the mushrooms and cook until nearly done. Add the tomatoes last. Add Juice of the lime and lemon, and turn down the heat. (2) Sauté the shrimp separately in the 1/2 stick of butter with Garlic and lemon/lime until pink, then combine with the sautéed vegetables. Serve on rice or potatoes. (3) Makes about four servings.